Freekeh and shaved cauliflower salad with herbs dressing

Freekeh has such nice flavour and texture that simple preparations are best. Here a herb dressing keeps it bright, while raw cauliflower adds texture

Prep 0 h : 10 m
Cook 0 h : 30 m


  • 250g wholegrain freekeh

    Arils from 1 pomegranate

    1 small cauliflower, trimmed and thinly shaved on a mandolin

    1 frisée, pale leaves washed and torn

    Herb dressing

    ¼ cup finely chopped coriander

    ¼ cup finely chopped flat-leaf parsley

    Juice of 1 lemon

    60ml (¼ cup) extra-virgin olive oil


  • Cook freekeh in a large saucepan of boiling water until tender (30 minutes).

    Drain well, then set aside to cool.

    For herb dressing, stir ingredients in a bowl to combine.

    Combine remaining ingredients in a bowl.

    Add freekeh and dressing, toss to combine, season to taste and serve with kibbeh.